Creamy Tuscan Chicken Soup

This hearty and flavorful Creamy Tuscan Chicken Soup combines tender chicken, sun-dried tomatoes, fresh spinach, and a rich, dairy-free broth. It’s a perfect one-pot meal that’s both comforting and nutritious, ideal for weeknight dinners or cozy weekends.

Why You’ll Love This Recipe

• Dairy-Free Creaminess: Utilizing full-fat coconut milk provides a luscious texture without dairy, making it suitable for those with dietary restrictions.
• Rich Italian Flavors: Sun-dried tomatoes, fresh herbs, and a hint of white wine create a robust and savory profile reminiscent of classic Tuscan cuisine.
• One-Pot Convenience: Simplify your cooking and cleanup with this easy, one-pot recipe.
• Customizable: Easily adapt the recipe to fit various diets, including paleo, keto, and Whole30, by adjusting ingredients as needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Avocado oil
• Yellow onion
• Garlic cloves
• Boneless, skinless chicken breasts
• Dried oregano
• Dried parsley
• Sea salt
• Black pepper
• Red pepper flakes
• Sun-dried tomatoes (preferably marinated in oil)
• Low-sodium chicken broth
• Full-fat canned coconut milk
• Fresh spinach
• Dry white wine (optional)

Directions

1. Sauté Aromatics: In a large pot or Dutch oven, heat avocado oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

2. Cook Chicken: Add diced chicken breasts to the pot, seasoning with dried oregano, dried parsley, sea salt, black pepper, and red pepper flakes. Cook until the chicken is browned on all sides, approximately 5-7 minutes.

3. Incorporate Tomatoes and Wine: Stir in chopped sun-dried tomatoes and, if using, pour in the white wine. Allow the mixture to simmer for 2-3 minutes to let the alcohol evaporate and the flavors meld.

4. Add Broth and Simmer: Pour in the chicken broth, bringing the soup to a boil. Reduce heat to low, cover, and let it simmer for 15 minutes to allow the flavors to develop.

5. Introduce Spinach and Coconut Milk: Stir in fresh spinach leaves, cooking until wilted, about 2 minutes. Pour in the full-fat coconut milk, stirring to combine. Let the soup heat through for an additional 5 minutes without bringing it to a boil.

6. Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed. Ladle into bowls and serve warm.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Dairy Option: If dairy is not a concern, substitute coconut milk with 1½ cups of heavy cream for a traditional creamy texture.
• Add Vegetables: Enhance the nutritional value by adding vegetables like zucchini, kale, or mushrooms.
• Protein Alternatives: Replace chicken with turkey or Italian sausage for a different protein profile.
• Herb Enhancements: Incorporate fresh herbs such as basil, rosemary, or thyme for added flavor depth.

Storage/Reheating

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• Freezing: For extended storage, freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the soup over medium heat on the stovetop, stirring occasionally until heated through. Avoid boiling to maintain the soup’s creamy consistency.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, fresh cherry or Roma tomatoes can be used, but sun-dried tomatoes provide a more concentrated flavor.

What can I substitute for coconut milk if I don’t like the taste?

Heavy cream or half-and-half are good substitutes if dairy is acceptable in your diet.

Is this soup spicy?

The red pepper flakes add a mild heat. Adjust the amount to your preference or omit entirely for a non-spicy version.

Can I make this soup in a slow cooker?

Yes, combine all ingredients except spinach and coconut milk in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add spinach and coconut milk in the last 30 minutes of cooking.

How can I thicken the soup if it’s too thin?

Simmer the soup uncovered to reduce the liquid, or add a slurry of cornstarch and water, stirring until the desired thickness is achieved.

Can I use frozen spinach?

Yes, thaw and drain the spinach before adding it to the soup to prevent excess water.

What type of white wine is best for this recipe?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

Can I add pasta to this soup?

Yes, small pasta shapes like orzo or dital

Creamy Tuscan Chicken Soup

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Description

This Creamy Tuscan Chicken Soup is a rich, hearty, and dairy-free comfort meal packed with tender chicken, sun-dried tomatoes, fresh spinach, and a creamy coconut milk broth. Made in one pot, this easy and flavorful soup is perfect for busy weeknights or cozy weekends. Gluten-free, keto-friendly, and paleo-adaptable, this Italian-inspired dish will become a family favorite!

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Ingredients

• 1 tbsp avocado oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp sea salt (adjust to taste)
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• ½ cup sun-dried tomatoes, chopped (marinated in oil preferred)
• 4 cups low-sodium chicken broth
• 1 cup full-fat canned coconut milk
• 2 cups fresh spinach
• ½ cup dry white wine (optional)

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Instructions

1. Sauté Aromatics: Heat avocado oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for 1 more minute.
2. Cook Chicken: Add diced chicken, dried oregano, parsley, sea salt, black pepper, and red pepper flakes. Cook until the chicken is browned on all sides (5-7 minutes).
3. Incorporate Tomatoes & Wine: Stir in sun-dried tomatoes. If using, pour in white wine and let it simmer for 2-3 minutes until the alcohol evaporates.
4. Add Broth & Simmer: Pour in chicken broth and bring the soup to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Add Spinach & Coconut Milk: Stir in fresh spinach until wilted (about 2 minutes). Pour in coconut milk and mix well. Let the soup heat through for 5 more minutes without boiling.
6. Adjust & Serve: Taste and adjust seasonings if needed. Serve warm and enjoy!

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Notes

Dairy Option: Swap coconut milk for 1½ cups heavy cream if dairy is not an issue.
More Veggies: Add zucchini, mushrooms, or kale for extra nutrients.
Alternative Proteins: Substitute chicken with turkey or Italian sausage.
Slow Cooker Version: Combine all ingredients (except spinach & coconut milk) in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in spinach and coconut milk in the last 30 minutes.
Thicker Soup: Simmer uncovered or add a cornstarch-water slurry.